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Cooking at The Merchant House
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Displaying 1 - 2 of 2 reviews
February 4, 2015
I do like this book. Shaun Hill is inventive, talented, and his recipes work; though I still haven’t quite summed up the courage to ‘shell out’ (buy) a fresh lobster.
However, with respect to photography, I classify this as just bordering on the acceptable. I want text in a cookery book to be supplemented only with photography/illustrations which help me to achieve the end result. I do NOT want to buy wasted space; ‘arty’ and full page photos, photos of building interiors, books on bookshelves, etc. I do not want to buy text descriptive of ambiance: double-spaced to fill the page! I buy cook books to cook from; and the quicker publishers realise that the better.
European and US units are given, as are descriptions of ingredients (eg spring onion / scallion). Top marks for that (obvious really – it extends the publisher’s market).
However, with respect to photography, I classify this as just bordering on the acceptable. I want text in a cookery book to be supplemented only with photography/illustrations which help me to achieve the end result. I do NOT want to buy wasted space; ‘arty’ and full page photos, photos of building interiors, books on bookshelves, etc. I do not want to buy text descriptive of ambiance: double-spaced to fill the page! I buy cook books to cook from; and the quicker publishers realise that the better.
European and US units are given, as are descriptions of ingredients (eg spring onion / scallion). Top marks for that (obvious really – it extends the publisher’s market).
March 8, 2009
I went to a Master class Shun Hill gave at the Abergavenny Food Festival. He was so honest and his energy so calming. His restaurant, The Walnut Tree is ine of my faves.
Displaying 1 - 2 of 2 reviews